In medium bowl, cut margarine into flour until mixture resembles coarse crumbs.
Add water, 1 tablespoon at a time, tossing until moistened.
Shape into a ball.
On floured surface, roll dough into 11-inch circle, about 1/8 inch thick.
Place in 9-inch pie plate, making a 1/2-inch-high fluted edge; set aside.
In medium bowl, combine Egg Beaters, sugar and vanilla; gradually stir in milk.
Pour into prepared crust.
Bake at 350°F for 45 to 50 minutes or until set.
Cool completely on wire rack.
Cover; chill until firm, about 2 hours.
To serve, top with fruit.